Yes they can be canned, but would require some kind of added acid in the form of a sauce like tomato sauce. Leaving the skins on is a bit unusual as they will break down in the canning process and become like little rolled up 'red twigs'. It may be better to slice them in halves and dry them instead. Peeling would be very diffidult too, as you know.

I've always frozen mine. Just rinse and toss into a ziploc bag. Easy!! Especially when you're picking several pints a day!
I am trying this recipe for the first time (can't eat for another 2 weeks, so I don't know what it tastes like!).

Pickled Cherry Tomatoes
(Tomates-Cerises a l'Aigre-doux) (posted by readinglady --Carol--harvest forum)
Makes 1 quart
1 quart water
 2 tablespoons coarse sea salt or kosher salt
 1 pound firm cherry tomatoes (round and plum varieties of all colors can be used)
 2 cups cider vinegar
 1/4 cup granulated sugar or more to taste
 2 sprigs fresh summer savory or tarragon
 12 black peppercorns
In a large bowl, combine the water and salt, and stir to dissolve the salt.
Prick the bottom of each tomato once with a clean needle.
Place the tomatoes in the salt brine, cover and marinate for 24 hours at room temperature.

In a large saucepan, combine the vinegar and sugar.
Stir to dissolve the sugar. Bring just to a boil over high heat.
Remove from the heat and cool thoroughly.

Remove the tomatoes from the salt brine and drain thoroughly.
Discard the salt brine.

Carefully place the tomatoes in a 1-quart canning jar.
Arrange the herbs and peppercorns around the edges of the jar.
Pour the vinegar-sugar mixture over the tomatoes.
Secure the jar tightly.

Let sit in a cool, dry place -- or in the refrigerator -- for 3 weeks before tasting.
Serve as a pickle, or as an appetizer, with toothpicks to spear.
Once opened, the tomatoes can be stored in the refrigerator for up to 3 months.

From Sharon Maasdam, home economist, FOODday
__________

A note: Use VERY firm tomatoes rather than any that are really ripe. Sitting in the salt water softens them quite a bit!

Deanna

Thanks for the replies. Freezing is probably the way to go.

I'm gonna try the pickled tomatoes too, Deanna. Thanks.

rebel,

You could also try freezing them after the roasting, for something you just need to zap in the microwave to be ready to eat.

Have you tried the "end-of-garden relish" that Carol posted last fall? It has peppers, tomatoes, onions, corn, etc. all oven-roasted in olive oil, herbs, etc. --- I made big batches and froze it and it was GREAT to open one up in the middle of winter!!!

Nice to hear from a lurker. Do tell us about your adventures in canning any time!

Happy harvesting,

Zabby
P.S. Like Ken, I also like to dry cherry tomatoes, too!

I do love that stuff, Zabby. So good for bruschetta, pasta, you-name-it.

I freeze oven-roasted tomatoes for use during the winter. I use tomatoes, some garlic, some basil (sometimes thyme), olive oil and just a dash of balsamic. Salt and fresh-ground pepper to taste. The nice thing about freezing is you have no worries about safety issues and can add however much olive oil appeals to you.

You could try canning a jar of cherry tomatoes as an experiment, but my guess is they wouldn't be satisfactory. They aren't meaty enough and would probably disintegrate into juice, seeds and shreds of peel.

Carol

Thanks, Carol & Zabby

I seem to be addicted to cherry tomatoes. I also dry them, with and without different herbs. I'll try freezing the mixture, if I can keep from eating it all. Also plan to try the end of garden relish (need to search for the recipe). Sounds great. Freezing is so much easier, but need to learn more about canning (no power Friday and worried about the freezer the whole time!)

Thanks again.

rebel, aren't they great? I grow about a dozen different varieties, all different colours, shapes, and tastes --- makes for lovely vegetable + dip platters!

Here's the recipe for the roasted veggie stuff, together with comments from Carol.

Cheers,

Zabby

[from Post by readinglady last fall]
I just made my second triple batch of this roasted tomato recipe and had such good luck with it I had to share. I did add some banana peppers in addition to the bells called for and reduced the olive oil to 1/2 cup total for a triple batch. I also used 4 tablespoons capers for the triple. I'm not generally enthralled with capers but they "melted" into the whole and were very successful. I also used Kalamata olives because that was the jar that was open. I'm thinking some feta stirred in when serving would be a nice addition. Or Bruschetta with this paste topped with some fresh-grated Parmesan.
I cooked this down considerably, so with a triple batch I got a yield of 10 cups from two big roasting pans. This is wonderful even with mature late corn. A great way to use up the "end of the garden."
The recipe comes from Jan Roberts-Dominguez, a master food preserver and seasonal preserving columnist for "The Oregonian."
Roasted Tomatoes, Peppers, Corn and Capers
Makes 4 to 5 cups roasted vegetable sauce
With its silky texture and summery fragrance, this is one of the most pleasurable dishes to make. And it freezes beautifully. The roasting melds everything together, transforms the flavors, and yields juices so delicious they invite dunking with chunks of grilled French bread -- the perfect summer appetizer. It's also great served cold as a little salad, as a tasty filling for a sandwich or frittata, or cozied up next to a grilled chicken.
About 2 pounds tomatoes, peeled if desired (see note)
About 1/3 cup extra-virgin olive oil (divided)
4large bell peppers (red, orange and yellow), cut into 1-inch chunks
1Walla Walla Sweet onion, halved and cut into 1-inch chunks
Fresh-cut kernels from 2 ears of corn
12nicoise olives, pitted and coarsely chopped
6sprigs Italian (flat-leaf) parsley
12large basil leaves, minced
4large cloves garlic, chopped
2tablespoons capers, rinsed
Salt and freshly ground pepper to taste
Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).
If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties. Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.
Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.
Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food. To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.
Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily. Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.
-- From Jan Roberts-Dominguez